High proteinHigh carb

Pressure Cooker Beef Stew

Forty minutes for something that normally takes three hours.

60 min Serves 3 Pressure cooker

Per serving

455

kcal

43.2 g

protein

30.8 g

carbs

17.5 g

fat

9.5 g protein per 100 kcal · 4.3 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 3 servings.

  • Beef steak (sirloin)400 g
  • Potato300 g
  • Carrot200 g
  • Onion120 g
  • Stock cube10 g
  • Olive oil15 g

Method

  1. 1Brown the beef in the pot on saute, in batches.
  2. 2Vegetables, stock and water to just cover, lid on, 35 minutes at pressure.
  3. 3Natural release, then season again.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Peeling and cutting potatoesShow

Even pieces cook evenly. Sweet potato is harder and more slippery than normal potato, so take care.

  1. Scrub off any soil under the tap. Peel with a vegetable peeler, working away from you — or leave the skin on for roasting and wedges.
  2. Cut a thin slice off one side so the potato sits flat and cannot roll.
  3. Cut it into slabs, then the slabs into sticks, then the sticks across into cubes of the size the recipe wants.
Browning and searing meatShow

The brown crust is flavour. It forms only on a dry surface in a hot pan — wet meat or a crowded pan just steams.

  1. Pat the meat dry with kitchen paper. Season it.
  2. Get the oil hot (shimmering, maybe a wisp of smoke).
  3. Lay the pieces in, away from you so the fat doesn't spit towards you, with space between them.
  4. Then leave them alone for 2–4 minutes. Don't poke. When the underside is brown the meat lets go of the pan by itself — if it sticks, it isn't ready to turn.
  5. Turn and brown the other side. Browning adds flavour; it does not make meat safe on its own — it still has to be cooked through.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.